Oven-Roasted Italian Vegetables

Tossing fresh veggies with Italian salad dressing and roasting them in the oven is a no-fuss way to add a side dish to any dinner.

  • prep time 10 min
  • total time 40 min
  • ingredients 7
  • servings 8

Ingredients

1 1/2
cups baby-cut carrots (8 oz)
1 1/2
cups fresh whole mushrooms (4 oz)
2
medium onions, cut into 1-inch wedges (2 cups)
1
large red bell pepper, cut into 1-inch pieces (2 cups)
1
medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (1 cup)
3
small red potatoes, cut into fourths (1 cup)
1/2
cup Italian dressing
  • 1 Heat oven to 450°F. Generously spray 15x10x1-inch pan with cooking spray. In large bowl, toss vegetables with dressing. Spread vegetables in single layer in pan.
  • 2 Bake uncovered 30 minutes, stirring occasionally, until crisp-tender.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    130
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    1/2g,
    1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    150mg
    150%;
    Total Carbohydrate
    17g
    17%
    (Dietary Fiber
    3g
    3%
      Sugars
    6g
    6%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    130%;
    Vitamin C
    40%;
    Calcium
    4%;
    Iron
    6%;
    Exchanges:
    0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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